This is an essential Thanksgiving side dish!
Broccoli rice casserole is so popular with my family that we actually prefer it to the more traditional green bean casserole side dish on Thanksgiving (though we make both!). Hearty and delicious, it's become a staple at nearly every big holiday meal. And if you double or triple the recipe, it makes great leftovers with all that turkey and stuffing.
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup margarine
1/2 cup water
1 can cream of mushroom soup
8 oz. pasteurized processed Cheese Whiz cheese spread (or 1/4 block of Velveeta)
1 package frozen chopped broccoli (microwaveable will save you the pot on the stove!)
7 oz. white Minute rice
Pre-heat oven to 375 degrees F.
Make the Minute rice in its own pot on the stove, according to directions on the box. I will often make double the rice just so I have it ready if I feel like the casserole needs to be beefed up before baking.
Microwave or boil your chopped broccoli.
Saute onion and celery in melted margarine. Combine soup, water, and cheese spread in a separate bowl. Add to skillet. Heat until cheese melts. Add 7 oz. of cooked rice to pan. Add cooked broccoli. Stir well. At this point, if you feel like the casserole mixture could use some more rice to absorb any extra cheese, this is the time to add it.
Pour into a greased 2-quart casserole dish. Bake at 375 degrees for 45 minutes or until it's bubbly in the center.
Last Thanksgiving, my brother decided to claim one of the pans for himself. Because I know my family, I quadrupled the recipe. This is a double portion in this pan.
Note: Like I said, if you're going to go to the work of making this amazing broccoli rice casserole, then you might as well double the recipe so you can enjoy leftovers. This is such a popular dish every single time I make it!